Iranian Saffron Rice

نوري بوديبةbucătar

Ingrediente

• Orez Basmati
  2 cup
• Ulei de măsline
  5 tablespoon
• Șofran
  1 teaspoon
• Sare
  0

Pași

1. 1

   Soak the saffron in 1/4 cup of boiling water and set it aside.

   Ustensile necesare:

   🍳

   Bowl

   5 min
2. 2

   Wash the rice three times, then soak it in water with a little salt for two and a half hours and then drain it.

   Ustensile necesare:

   🍳

   Bowl

   15 min
3. 3

   Boil 3 cups of water in a pot, then add the rice and one tablespoon of olive oil. Let it boil for a quarter of an hour or until it is half cooked, then drain the rice and set it aside.

   Ustensile necesare:

   Oală

   15 min
4. 4

   Put two tablespoons of olive oil in a non-stick pot and add the drained rice and the remaining oil. Cover the pot with a cloth and then cover it tightly with its lid and leave it on high heat for two or three minutes just to heat the pot sufficiently. Then reduce the heat and let the pot simmer for about 20 to 30 minutes or until the rice is steamed and forms a golden layer at the bottom.

   Ustensile necesare:

   Oală

   30 min
5. 5

   To serve the rice: Flip the pot onto a serving plate, so that we get the rice mold with the golden layer on top if possible. If that is not possible, serve the rice in a serving bowl and place the golden layer in another bowl to serve separately. This layer is considered special and is served first to guests.

   5 min
6. 6

   Sprinkle the saffron with its water over the rice horizontally to create wide yellow threads on the white rice.

   5 min

Date nutriționale

Valori nutriționale ale ingredientelor (per 100g)

Orez Basmatiper 100g

Energie365 kcal

Proteine8 g

Grăsimi totale0.6 g

Carbohidrați80 g

Fibre alimentare1 g

Zaharuri totale0.1 g

Ulei de măslineper 100g

Energie884 kcal

Grăsimi totale100 g

Șofranper 100g

Energie300 kcal

Proteine10 g

Grăsimi totale5 g

Carbohidrați60 g

Fibre alimentare20 g

Zaharuri totale2 g

Sareper 100g

Cenușă100 g

* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.

Caracteristici și etichete dietetice